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Cookish

Pan-Seared Steak with Spiced Scallion Relish

4 Servings

30 minutes

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This simple stir-together relish gets umami from soy sauce, brightness from lemon juice and fragrance from fennel and cumin seeds. To crush the seeds, use a mortar and pestle or the bottom of a heavy skillet; alternatively, pulse them a few times in a spice grinder. Whatever your method, leave them with some texture—don’t pulverize them to a powder. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.

4

Servings

30 minutes

Ingredients

  • 1

    bunch scallions, thinly sliced

  • 2

    tablespoons soy sauce

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